If someone told me that I’d make a dish containing zucchini and chickpeas that I couldn’t stop eating, I’d probably argue with them. Zucchini is fine roasted or grilled, but it isn’t the most exciting vegetable, and I’ve never been partial to chickpeas. This recipe roasts the chopped zucchini after tossing it in olive oil with spices until it is slightly charred. The chickpeas are also roasted until crispy adding an addictive texture to the dish. Toss in some chopped creamy avocado, top the dish with chopped pistachios, fresh parsley, and lemon zest, and you’ve given zucchini a delicious brightness.
This dish doesn’t really need a dressing, but I added a squeeze of fresh lemon, a drizzle of extra virgin olive oil, and some cracked black pepper. Though tasty as it is, I like to spoon my roasted vegetables onto a bed of something creamy. Whether you choose hummus, whipped ricotta, whipped feta, or tzatziki, as I did with the dish, it just elevates the dish and creates an extra layer of flavor.
Buon Appetito!
Deborah Mele
Ingredients
- 3 Large Zucchini
- Salt & Pepper
- 4 Tablespoons Olive Oil
- 1 Teaspoon Paprika
- ½ Teaspoon Garlic Powder
- ⅓ Cup Chopped Green Onions
- 1 Ripe Avocado, Diced
- 1/3 Cup Chopped Pistachios
For the Chickpeas:
- 1 15-oz Can Chickpeas, Rinsed and Drained
- 3 Tablespoons Olive Oil
- Salt & Pepper
- 1 Teaspoon Paprika
- 1 Teaspoon Garlic Powder
Creamy Base:
- 8 Ounce Container Tzatziki (See Notes Above)
Topping:
- 3 Tablespoons Chopped Fresh Parsley
- Zest of 1 Lemon
- Juice of 1/2 Lemon
- Extra Virgin Olive Oil
- Cracked Black Pepper
Instructions
- Preheat the oven to 425.
- Cut the zucchini into 2 inch diagonal slices, then cut each slice in half.
- Place the zucchini onto a baking sheet, add the oil, paprika and garlic powder and toss to coat.
- Spread the zucchini out, then place it in the oven for 30-35 minutes flipping halfway.
- Next, add the chickpeas to a separate sheet pan and place them in the oven for 10 minutes to dry out,
- Remove them from the oven and drizzle with the olive oil, paprika, salt and garlic powder.
- Toss to coat, then place them in the oven for 10 more minutes or until crispy.
- Remove them from the oven and allow them to cool.
- Place the zucchini into a bowl, then add the, onion, avocado and pistachios and toss to combine.
- Add the chickpeas and lightly toss.
- Spoon tzatziki onto a platter, then spoon zucchini mixture on top.
- Sprinkle the dish with the lemon zest, and parsley.
- Sprinkle the lemon juice over the dish then add a drizzle of extra virgin olive oil, and some fresh cracked black pepper.
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 669Total Fat: 48gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 38gCholesterol: 4mgSodium: 613mgCarbohydrates: 53gFiber: 16gSugar: 20gProtein: 16g